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Ranch Salad with Roasted Vegetables
2 Review(s)
Healthy Living
40 Min
Prep : 10 Min Cook: 30 Min
Roasting vegetables is hot for a reason --- it brings out a rich caramel flavour in carrots, potatoes and onions in this restaurant-style salad.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) red potatoes (about 6), cut into 1-inch chunks
2
2 carrots, cut into 1/4-inch-thick slices
3
1 small red onion, cut into thin wedges
4
1 Tbsp. olive oil
5
1 pkg. (284 g) torn romaine lettuce
6
1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
7
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
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Step 1
Heat oven to 425°F. Step 2
Toss vegetables with oil in 15x10x3/4-inch pan. Step 3
Bake 25 min. or until crisp-tender, stirring after 15 min. Cool 5 min. Step 4
Toss lettuce with dressing; place on 4 serving plates. Top with vegetable mixture and cheese. Kraft Kitchen Tips!
Special Extra
Sprinkle salads with freshly ground black pepper.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 280 mg
12 %
Carbohydrate
Fibre 5 g
Sugars 6 g
Protein 5 g
Vitamin A
110 %
Vitamin C
60 %
Calcium
8 %
Iron
10 %
Servings
4 servings, 1/4 recipe (190 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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